Chef Rogelio Garcia

Chef Rogelio Garcia began working in Northern California kitchens at the of age 15, when he landed a job as a dishwasher in Napa while still in high school. Garcia’s culinary career was officially launched when he worked under Chef Douglas Keane at two-Michelin starred Cyrus in Healdsburg. His resume boasts stints are many of the Bay area’s best kitchens, including positions as Executive Sous Chef at Calistoga Ranch and Chef de Partie at French Laundry, where Garcia worked under Chefs Timothy Hollingsworth and Phillip Tessier. From there, Garcia went on to become Executive Chef at Angele; and then at The Commissary. At both restaurants he received 3 stars from renowned San Francisco Chronicle food critic Michael Bauer.

In spring of 2018 Rogelio joined the team at San Francisco’s Michelin-starred Spruce, where, as Chef, he was able to garner the Michelin star for 2018, 2019 and 2020. Rogelio’s familiarity with Spruce’s refined yet approachable style “allowed him to showcase many of the culinary techniques he had learned working side-by-side with so many talented chefs throughout his career. With access to the best ingredients, custom-grown at the restaurant’s farm and from local farmers’ markets, he was really able to express himself creatively at Spruce.”

Chef Garcia attributes his successes to his culinary mentors, especially the female chefs with whom he has worked: Bettina Rouse and Traci Des Jardins; and a deep passion for cooking. Rogelio was a contestant on Bravo’s Top Chef Season 15 and a featured chef at the famed James Beard Foundation House, where he presented his “Mexican Heritage Dinner”.

Born in Mexico and raised in Northern California with deep connections to local farmers, Chef Rogelio’s looks to showcase Mexican culinary techniques and locally- sourced ingredients in his first solo project, Carina. “Carina” means “ray of sunshine” and reflects Chef Rogelio’s passion “to bring joy to others” through food.

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